[Sca-cooks] Caraway

[david friedman]

>I'm unfortunately having problems finding recipes, so does anyone know any
>recipes that use caraway? Any period.
>Preferably sauces or vegetable-only dishes (the meat is already sorted -
>smoked trout and roast chicken) that are easily prepared for large numbers
>(i.e. 360), or finger food/entremets dishes that can be used in the 'nibbles
>and sweets' course?
>Thanks in advance,
>
>Lucrezia

Badinjan Muhassa, an Islamic dip c. tenth century, uses it, but not
very much. So does Prince-Biskit (English c. 1600). So does Cormarye
(Curye on Englysche). Then there's the sesame candy from Mappae
Clavicula. They are all in the Miscellany:

http://www.daviddfriedman.com/Medieval/miscellany_pdf/Miscellany.htm
--
David/Cariadoc
http://www.daviddfriedman.com/